Stir-fried Pork with Ci Mushroom

Name: Stir-fried Pork with Ci Mushroom
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Ci mushroom; 80g Pork slices; Some Blending oil; a little salt; 2 tablespoons Cooking Wine; a little White pepper; 1 tablespoon Soy sauce; a little starch; 1 piece Dried chili; a little chopped green onion

by Mother Maizi

4.7 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

Do not eat from time to time, now is a good season for the market of Ci mushroom. You can see Ci mushrooms in the nearest vegetable market. Cigu is very individual and is jokingly called "the poor love the rich dishes". That's because Cigu has a slight bitterness and hemp. Only when Cigu and meat dishes are cooked together, some oil will be sucked in to neutralize the bitter taste of Cigu. Therefore, the most commonly cooked pork in our local area is Ci Mushroom Roast Pork and Ci Mushroom Fried Pork Slices. I bought half a catty today and fried it with sliced meat. The fried Cigu slices are wrapped in delicious gravy. They are not hard or soft after biting, and the taste is just right. After chewing carefully, the faint fragrance of Ci mushroom appeared with a hint of bitterness. This bitterness is acceptable to me. Only after tasting the bitterness can I confirm that it is Ci mushroom. "

Stir-fried Pork with Ci Mushroom

1. Wash the purchased Cigu.

2. Cut into thin slices.

3. Soak in water for a while to remove some starch.

4. Marinate the pork slices with cooking wine, salt, white pepper and starch in advance.

5. Start the frying pan and fry the meat slices until they change color and set aside.

6. In a separate oil pan, add the sliced Ci mushroom and dried chili and stir well.

7. Add the pork slices that have been fried in advance and stir well, and add some cooking wine.

8. Add some salt, sugar and light soy sauce and stir well.

9. Sprinkle chopped green onion and mix well before boiling.

10. It can be out of the pot and plated.

Tips:
Sagittarius mushrooms contain a lot of starch. Like potatoes, there will be oxidation reaction after cutting, and it will turn black, so if you don't use it immediately after cutting, you must soak it in water to prevent oxidation.